Banh Mi Breakfast Rolls with Fried Eggs
Crackly warm baguettes stuffed with soy-splashed fried eggs, quick-pickled carrot and daikon, mayo and fresh coriander.
Ingredients
- Small baguettes2 pc
- Eggs4 pc
- Carrot1 pc
- Daikon radish100 g
- Rice vinegar4 tbsp
- Sugar1 tbsp
- Mayonnaise2 tbsp
- Soy sauce1 tbsp
- Coriander1/2 bunch
- Vegetable oil1 tbsp
Method
- 01
Cut the carrot and daikon into thin matchsticks, toss with the vinegar, sugar and a pinch of salt, and leave for 15 minutes, then drain.
- 02
While they pickle, warm the baguettes in the oven at 200C for 5 minutes until the crust crackles.
- 03
Heat the oil in a frying pan over medium heat and fry the eggs for 3 minutes until the whites are set and the edges lacy, drizzling the soy sauce over them for the last 30 seconds.
- 04
Split the rolls, spread with mayonnaise, then fill each with two eggs, a pile of pickles and some coriander sprigs.
Cook with what you have.
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